I wish that I had written the post:
Nostalgic for Nursery Pudding as a prelude to my post here. But I didn't. So I'll link you to it instead so that you can read the magical words of Gail Monaghan and be transported into a happy place. At the end of the article there is a recipe for caramelized ginger rice pudding, which sounds amazing, and I have customized that into a healthier (
and somewhat plainer) version for my hubby tonight when he comes home from work about midnight. Because when you come home late, there is nothing like having a supercalifragilisticexpialidocious (
yet simple) dessert waiting:
Hubby's Healthy Rice Pudding
Ingredients• 3 cups water
• 1 1/2 cups white rice
• 4 cups fat-free milk
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 4 large eggs
Preparation
• In a saucepan, bring 2 cups of water to a boil. Add the rice and cook about 10 minutes. Pour into a colander and drain thoroughly.
• In a saucepan (I just use the same one), add the milk and brown sugar. Cook until hot and add in the cooked rice and vanilla extract. Simmer over low heat until the mixture is thick and the rice is tender, about 30 minutes Remove from the heat and cool.
• In a small bowl, whisk together the egg whites and pour into the rice mixture.
• Preheat the oven to 350°. Lightly grease a baking dish, spoon the pudding mixture into the baking dish and bake until the pudding is set (about 1 hour).
• Remove from the oven and give the whole pudding a good stir. Serve warm or cold.
Note: Healthy is relative of course, I mean, this is dessert. If you divide this recipe into 8 servings they will each about roughly 200 calories and 2 1/2 grams of fat. Not horrid for dessert (just remember not to eat the whole recipe)!
Note: If you are making this for "company" and you just want a decedent dessert, replace the 4 cups of fat-free milk with half and half. It will be heavenly creamy. Also, consider a fruit topping like fresh strawberries, raspberries or apples tossed in cinnamon and sugar.
